The peas are finishing up for the season, the potatoes have had their final mulch, most of our crops have been weeded for a second time, and the garlic has been harvested and hung in the barn to dry. We are officially in mid summer – cucumber salad, tomatoes and mozzarella, and zucchini bread, zucchini pancakes, zucchini anything finds its way to the table. Ratatouille (zucchini, eggplant, and tomatoes with some fresh basil and finished with a little yogurt or sour cream) will soon be the perfect dish to compliment your weeks worth of veggies.
Soon the early season field will be tilled and planted to a cover crop keeping the soil protected for the winter. On the infrastructure side of the farm, last week was really exciting — we were finally able to get our new and very fantastic walk-in cooler up and running just in time for the heat. On the crew front the Youth Farm teen employees and youth volunteers are continuing to work hard, making the farm a very beautiful and special place special.
What’s growing and getting harvested this week on the farm: This week expect to find red cabbage, kohlrabi, broccoli, lettuce, scallions, carrots, beets, summer squash, basil, cauliflower, a few tomatoes, fennel, cucumbers, and arugula!
Recipe: Roasted Fennel Root
This is our first year growing fennel and I’m excited that we can all take it home to our kitchens to experiment with some new flavors.
What you will need is very simple: olive oil, balsamic vinegar, and salt. Chop the fennel into chunky wedges and coat with the oil then the vinegar, sprinkle with salt. Place the fennel in a the oven preheated to 400 and cook until tender and beginning to caramelize, about 30-40 minutes. While cooking the fennel take your lovely arugula and dress with a basic vinaigrette. Add whatever salad fixings you like ( I like roasted pumpkin seeds, brie, or bacon). Experiment and have fun!